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Mexican Chocolate Pudding Cake Recipe | MyRecipes - PCOS-Friendly Recipe

Mexican Chocolate Pudding Cake Recipe | MyRecipes
Servings: 6
Dessert

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

Ingredients

1 1/2 cups semisweet chocolate morsels 1/2 cup butter 3/4 cup granulated sugar 4 large eggs 1 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/4 teaspoon ground red pepper 1/4 teaspoon ground chipotle chile pepper 1/2 teaspoon kosher salt, divided 1/2 cup sliced almonds 2 teaspoons olive oil 1 teaspoon light brown sugar

Instructions

Preheat oven to 350 °. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals. Whisk in granulated sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, next 4 ingredients, and 1/4 tsp. salt. Pour batter into a greased (with butter) 2-qt. baking dish. Stir together sliced almonds, next 2 ingredients, and remaining 1/4 tsp. salt. Sprinkle almond mixture over cake batter. Bake at 350 ° for 30 minutes. (Center will be soft.) Cool on a wire rack 5 minutes. Serve warm.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Cinnamon.

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

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